Beef Bourguignon is a dish that embodies the elegance of French cuisine. Popularized by Julia Child, this hearty stew turns basic ingredients into a rich and flavorful masterpiece. Made with tender beef, red wine, and aromatic vegetables, it’s perfect for cozy family dinners or special occasions.
In this guide, we’ll break the recipe into simple steps. We’ll also highlight a few complementary dishes, like this delicious Poulet Roti (French Roast Chicken), so you can create a full French-inspired menu.
What is Beef Bourguignon?
Beef Bourguignon is a traditional dish from Burgundy, France. It is a slow-cooked stew made with beef, red wine, and vegetables. Originally a peasant dish, it has evolved into a gourmet classic. Julia Child’s recipe made it famous worldwide.
This dish showcases the art of slow cooking. The wine tenderizes the beef and enhances the flavors of the other ingredients. If you enjoy hearty, comforting meals, you’ll also love this Vegetable Beef Soup Recipe, which uses similar cooking techniques.
Ingredients You’ll Need
Julia Child’s Beef Bourguignon uses simple, fresh ingredients. Here’s what you’ll need:
- Beef chuck or brisket: Choose a cut with marbling for tender results.
- Burgundy wine: A robust red wine brings richness to the stew.
- Bacon or salt pork: Adds smoky flavor to the base.
- Carrots and onions: Sweeten and balance the dish.
- Pearl onions and mushrooms: Provide texture and depth.
- Garlic: Enhances the overall flavor.
- Thyme and bay leaves: Classic herbs for aroma.
- Beef stock: Builds the sauce.
- All-purpose flour: Helps thicken the stew.
Tools You’ll Need
Cooking this recipe doesn’t require fancy tools, but a few essentials can make the process easier:
- A Dutch oven or heavy pot for slow cooking.
- A sharp knife for cutting ingredients.
- A wooden spoon for stirring.
For more French cooking essentials, explore this guide to kitchen tools.
How to Make Julia Child’s Beef Bourguignon
Follow these simple steps to create this legendary dish:
1. Prepare the Ingredients
- Cut the beef into large cubes. Dry them with paper towels to ensure a good sear.
- Slice the bacon into small pieces, called lardons.
- Peel the pearl onions and clean the mushrooms.
2. Sear the Meat
- Cook the bacon in a Dutch oven until crispy. Remove it and set it aside.
- Sear the beef cubes in the bacon fat. Brown each side for rich flavor.
3. Sauté Vegetables
- Add carrots, onions, and garlic to the pot. Cook until softened.
- Sprinkle flour over the vegetables. Stir to make a roux, which will thicken the sauce.
4. Build the Sauce
- Pour in the Burgundy wine to deglaze the pot. Scrape up the browned bits at the bottom—they’re full of flavor.
- Add beef stock, thyme, and bay leaves. Bring to a simmer.
5. Slow Cook
- Return the beef and bacon to the pot. Cover and cook in the oven at 325°F for 2.5–3 hours. Stir occasionally to prevent sticking.
6. Add Final Touches
- Sauté the pearl onions and mushrooms in butter. Stir them into the stew during the last 30 minutes of cooking.
- Season with salt and pepper before serving.
Tips for Perfect Beef Bourguignon
- Dry the beef before searing. This ensures a golden crust.
- Choose a good wine: The wine you use will impact the flavor. Burgundy is traditional, but any dry, full-bodied red works.
- Don’t rush: Slow cooking is key to tender meat and deep flavor.
How to Serve Beef Bourguignon
Beef Bourguignon is best served with simple sides that let the stew shine. Here are some ideas:
- Mashed potatoes: Creamy and comforting.
- Crusty bread: Perfect for soaking up the sauce.
- Buttered noodles: A traditional French pairing.
Looking for an easy potato side? Try these Quick and Easy Scalloped Potatoes for a delicious addition to your meal.
Storing and Reheating
- Storage: Place leftovers in an airtight container. Refrigerate for up to three days.
- Reheating: Gently warm on the stove. Add a splash of stock or wine to refresh the sauce.
This dish tastes even better the next day as the flavors meld. Make it ahead for an easy yet impressive dinner party option.
Variations and Adaptations
Julia Child’s recipe is classic, but you can adapt it to suit your needs:
- Gluten-Free: Use cornstarch or gluten-free flour to thicken the sauce.
- Vegetarian Version: Substitute beef with hearty vegetables like eggplant and mushrooms. Use vegetable stock and red wine.
- Lighter Option: Replace half the wine with beef stock for a milder flavor.
FAQs About Beef Bourguignon
1. What is the best cut of beef for this recipe?
Use chuck or brisket. Both become tender and flavorful after slow cooking.
2. Can I use a different wine?
Yes, but choose a dry red wine with bold flavors. Cabernet Sauvignon or Pinot Noir works well.
3. How long does it take to make?
The recipe takes about 4 hours, including preparation and cooking.
4. Can I make it ahead of time?
Absolutely. The flavors deepen when reheated, making it a great make-ahead dish.
5. What’s the difference between Beef Bourguignon and beef stew?
Beef Bourguignon is a refined dish made with wine and specific ingredients like mushrooms and pearl onions.
A French Classic Made Simple
Julia Child’s Beef Bourguignon is more than a recipe—it’s a celebration of French cooking. By following these simple steps, you’ll create a dish that’s rich, comforting, and unforgettable. Pair it with sides like Quick Scalloped Potatoes or enjoy it with a glass of Burgundy wine.
Ready to dive into more French classics? Try the Poulet Roti (French Roast Chicken) for another taste of traditional French cuisine.
Bon appétit!
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Julia Child’s Beef Bourguignon Recipe: A Timeless Classic
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
Description
Discover Julia Child’s iconic Beef Bourguignon recipe with easy steps, classic ingredients, and pro tips to create a rich, hearty French stew
Ingredients
- 2 lbs beef chuck or brisket, cut into 2-inch cubes
- 6 oz bacon or salt pork, diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups Burgundy wine (or any dry red wine)
- 2 cups beef stock
- 1 bouquet garni (thyme, bay leaves, and parsley tied together)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp vegetable oil (for searing the beef)
- 1 lb pearl onions, peeled
- 1 lb mushrooms, sliced
- 2 tbsp butter (for sautéing mushrooms and onions)
Instructions
- Prepare the Ingredients: Cut the beef into large cubes, and dry them with paper towels. Dice the bacon, chop the onion and carrots, and mince the garlic.
- Cook the Bacon: In a large Dutch oven, cook the bacon or salt pork over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
- Sear the Beef: In the same pot, add vegetable oil and sear the beef cubes in batches, browning on all sides. Remove the beef and set it aside.
- Sauté Vegetables: Add the chopped onions, carrots, and garlic to the pot, cooking until softened.
- Make the Roux: Sprinkle flour over the vegetables, stirring to combine. Cook for 2 minutes to form a roux.
- Deglaze and Simmer: Pour in the Burgundy wine, scraping the bottom of the pot to release any browned bits. Add beef stock, bouquet garni, salt, and pepper. Bring to a simmer.
- Slow Cook: Return the beef and bacon to the pot. Cover and cook in the oven at 325°F for 2.5 to 3 hours, or until the beef is tender.
- Sauté Final Ingredients: In a separate pan, sauté the pearl onions and mushrooms in butter until golden brown. Add them to the stew in the last 30 minutes of cooking.
- Final Seasoning: Adjust seasoning with salt and pepper to taste before serving.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising, Searing
- Cuisine: French
Keywords: Julia Child Beef Bourguignon, French beef stew, Beef Bourguignon recipe, Burgundy wine stew, classic French recipe, slow-cooked beef stew, hearty beef stew recipe